Coriander kofta recipe from Shiraz in Iran
Coriander kofta is a Shirazi kofta. Coriander is a plant native to southern Europe and the Mediterranean and grows in most parts of Iran. It has existed since ancient times and has even been used by the Egyptians. Hippocrates knew this plant and used it to treat various diseases. Ancient physicians believed that coriander prevented the spread of disease, so people with smallpox were instructed to apply coriander juice around their eyes to prevent the smallpox germ from spreading to the eyes.
INGREDIENTS :
- Minced meat = 500 grams
- Chickpea flour = half a cup
- Eggs = 1 piece
- Onion = 2 pieces
- Spices, salt, pepper, turmeric = in small amounts
- Chopped coriander = 250 grams
- Tomato paste = 2 soupspons
- Oil = 3 soupspons
- Boiling water = 3 glasses
- Semi-cooked rice = 1 cup
INSTRUCTION :
Knead all the ingredients together and add the coriander to the mixture several times until they become sticky, then leave in the refrigerator for half an hour.
Fry an onion in oil and add tomato paste, salt and turmeric to get a raw paste.
Add boiling water and reduce the heat completely.
Peel a squash, grate it and fry it in oil. Add it to the boiling water and cook for 15-20 minutes after boiling gently.
